I've smoked many cuts of meat, but this will be my first at smoking pork belly, so any advice from those that have smoked their bacon would be much appreciated. Thanks!

Once you hit an internal temp of 150, pull the belly off and let it rest. Once you start going over that, you'll start rendering too much fat out of the belly and then you'll have a large bacon steak.

+1. I did my second try at bacon last night. After 7 days in a wet cure, then one day in water, dried it off, and smoked it. Got it to almost frozen state, and sliced it up. Time to try some BLT's tonight. But, it sure looks better than my first try.